"Baguette"

Ingredients

84550 g flour
1424 g salt
66¾ tsp yeast
66750 ml water

Method

Mix 84550 g flour and 1424 g salt
Add 66¾ tsp yeast
Add 66750 ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes